Classic chicken limone

chicken limone recipe
Prep time
Cook time

Classic chicken limone makes for an Italian-style family meal that takes less than an hour to prep.


  • 4 County Fair breast fillets
  • salt and pepper
  • 100ml cake flour
  • 50g butter
  • 15ml olive oil
  • 100ml white wine
  • 80ml concentrated chicken stock
  • 200ml fresh cream
  • 1 egg
  • 40ml lemon juice
  • zest of 1 lemon
  • 1ml castor sugar
  • chopped parsley for garnishing


  • Flatten the chicken breast fillets slightly with a meat mallet and season well with salt and pepper. Dredge in the flour and shake off any excess flour.
  • Heat the butter and oil in a frying pan, add the chicken fillets and sauté for about 2-3 minutes per side until cooked. Remove from pan and keep warm.
  • Deglaze the pan with wine, then add the chicken stock and cream. Bring to a boil and reduce slightly.
  • Whisk the egg, lemon juice, zest and castor sugar in a separate bowl.
  • Reduce the heat to very low and stir the egg-lemon mixture into the simmering sauce.
  • Whisk constantly until the sauce is smooth and thickened.
  • Add some chopped parsley and season with salt and black pepper to taste.
  • Return the chicken and any juices to the pan and heat through.
  • Serve garnished with chopped parsley and potato wedges.